Browse > Article

Changes in Total Flavonoid and Total Polyphenol Contents of Leafy Vegetables(Spinach, Chard and Whorled Mallow) by Blanching Time  

Hong Jeong-Jin (Agriproduct Processing Division, Rural Resources Development Institute, NIAST, RDA)
Ahn Taehyun (Agriproduct Processing Division, Rural Resources Development Institute, NIAST, RDA)
Publication Information
Korean journal of food and cookery science / v.21, no.2, 2005 , pp. 190-194 More about this Journal
Abstract
This study was conducted to investigate the changes in contents of total flavonoid and total polyphenol of three leafy vegetables, spinach(Spinacia oleracea L.), chard(Beta vulgaris L.), whorled mallow(Malva verticillata L.) by various blanching times. Total flavonoid and total polyphenol contents of spinach were 21.01 and 25.58 mg/g, those of chard were 26.02 and 35.14 mg/g, and those of whorled mallow were 16.80 and 19.94 mg/g, respectively. Total flavonoid and total polyphenol contents of chard were the highest among the leafy vegetables. Total flavonoid and total polyphenol contents of leafy vegetables were decreased according to blanching time. Especially, total flavonoid content of chard showed significant loss of $15-30\%$ by blanching time. Total polyphenol content of whorled mallow showed loss of $37-39\%$, but the decrease was not significant.
Keywords
leafy vegetable; blanching time; total flavonoid; total polyphenol;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Hertog MGL, Hollman PCH. 1996. Potential health effects of dietary flavonol quercetin. Eur J Clin Nutr 50:63-71
2 Ito M, Moriyama A, Mastswnoto Y, Takaki N, Fukomoto M. 1985. Inhibition of xanthine oxidase by flavonoids. Agric Bio Chem 49(7):2173   DOI
3 Jo JO, Jung IC. 2000. Changes in carotenoid contents of several green-yellow vegetables by blanching. Korean J Soc Food Sci 16:17-21
4 한국식품영양과학회. 2000 식품영양실험핸드북 효일문화사, 서울 p 285-286
5 Park JC, Chun SS, Kim SH. 1995. Chagens on the quercetin content in preperation for the leaves of cedrela sinensis. Korean J Soc Food Sci 11:303-308
6 Yadav S, Sehgal S. 2003. Effect of domestic processing and cooking on selected antinutrient contents of some green leafy vegetables. Plant Foods Hum Nutr 58:1-11   DOI
7 Bao H, Ren H, Endo H, Takagi Y, Hayashi T. 2004. Effects of heating and the addition of seasonings on the anti-mutagenic and anti-oxidative activities of polyphenols. Food Chem 86:517-524   DOI   ScienceOn
8 Park MH. 1998. Effect of polyphenol compounds from persimmon leaves on immunofunctional and biological activity. Doctorial thesis. Yeungnam University
9 Park SW, Kim ST, Yoo YJ. 1995. Effect of blanching time, blanching water and power settings on minerals retention in microwave blanched vegetables. Korean J Soc Food Sci 11:98-103
10 Lee JM, Son ES, Oh SS, Han DS. 2001. Contents of total flavonoid and biological activities of edible plants. Korean J Dietary Culture 16:504-514
11 Maxosn ED, Rooney LW. 1972. Evaluation of methods for tannin analysis in sorghum grain. Cereal Chem 49:719-729
12 Hagerman A, Harvey-Mueller I, Makkar BPS. 2000. Quantification of tannins in tree foliage a laboratory manual. FAO/IAEA, Vienna
13 Decker EA. 1995. The role of phenolics, conjugated linoleic acid, carnosine and pyrrolquinone as nonessential dietary antioxidants. Nutri Rev 53:49-58   DOI   ScienceOn
14 Choi NS, Oh SS, Lee SM. 2001. Changes of biological functional compounds and quality properties of chamchwi by blanching conditions. Korean J Food Sci Technol 33:745-752
15 Lim SJ. 1992. Retention of ascorbic acid in vegetables as influenced by various blanching methods. Koean J Soc Food Sci 8:411-419
16 Cha MA, Oh MS. 1996. Changes in mineral contents in several leaf vegetables by various cooking methods. Korean J Soc Food Sci 12:34-39
17 Lee AR. 1992. Changes in color of spinach leaves by blanching. Koean J Soc Food Sci 8:15-20
18 Yoo YJ. 1995. Mineral contents of spinach and broccoli blanched by conventional method. Korean J Soc Food Sci 11:337-341
19 Hertog MOL, Hollman PCH, Katan MB. 1992. Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly in the Netherlands. J Agric Food Chem 40:2379   DOI
20 Lee JH, Lee SR. 1994. Analysis of phenolic substances contents in korean plants foods. Korean J Food Sci Technol 26:310-316
21 Mayer-Miebach E, Gartner U, Grobmann B, Wolf W. 2003. Influence of low temperature blanching on the content of valuable substances and sensory properties in ready-to-use salads. J Food Engineering 56:215-217   DOI   ScienceOn
22 Gil MI, Tomas-Barberan FA. 1999. Effect of postharvest storage and processing on the antioxidant constituents of fresh-cut spinach. J Agri Foods Hum 47:2213-2217   DOI   ScienceOn
23 Crozier A, Lean MEJ, McDonald MS, Black C. 1997 Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce and celery. J Agri Food Chem 45:590-595   DOI   ScienceOn
24 Eheart MS, Gatt C. 1965. Chorophyll, ascorbic acid and pH change in green vegetables cooked by stir-fry microwave and conventional method. J Food Technol 19:867
25 Ewald C, Stina PM, Johansson K. 1999. Effect of processing on major flavonoids in processed onions, green beans and peas. Food Chem 64:231-235   DOI   ScienceOn
26 Park GY, Lee SJ, Im JG. 1997. Effect of green tea catechin on cytochrome xanthine oxidase activities in liver and liver damage in streptozotochin induced diabetic rats. J Korean Soc Food Nutr 26:901-907